"Those who forget the pasta are condemned to reheat it."--Unknown

Beef Burgundy Recipe

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This recipe for Beef Burgundy, by , is from The Dillard Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Saturday, September 5, 2009


2 pounds boneless beef chuck, trimmed, 1" chunks
teaspoons coarsely ground black pepper
3 large carrots, cut into 1" pieces
3 cloves garlic, crushed
1 tablespoon olive oil
1 large onion, cut into 1" pieces
2 tablespoons all-purpose flour
2 tablespoons tomato paste
teaspoon salt
2 cups dry red wine
4 sprigs fresh thyme
1 bag (16-ounce) frozen peas
2 packages (10-ounce) mushrooms, each mushroom cut in half

In 5- to 6-quart Dutch oven, heat oil on medium-high until hot. Pat beef dry with paper towels. Add beef, in 2 batches, and cook 5 to 6 minutes per batch or until well browned on all sides. With slotted spoon, transfer beef to medium bowl. Preheat oven to 325 degrees F.
To drippings in Dutch oven, add carrots, garlic, and onion, and cook 10 minutes or until vegetables are browned and tender, stirring occasionally. Stir in flour, tomato paste, 3/4 teaspoon salt, and 1/2 teaspoon coarsely ground black pepper; cook 1 minute, stirring. Add wine and heat to boiling, stirring until browned bits are loosened from bottom of Dutch oven.
Return meat and any meat juices in bowl to Dutch oven. Add thyme and mushrooms; heat to boiling. Cover and bake 1 1/2 hours or until meat is fork-tender, stirring once. Discard thyme sprigs. Just before stew is done, cook peas as label directs. Stir in peas.




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